There is a whiskey made here in Florida that uses orange tree chips in small oak barrels. Palm Ridge Reserve. It's pretty typical of a lot of the young micro juice aged in small barrels except the wood from the orange trees gives it a tiny little bit of citrus flavor. I'll bet it would make an interesting cocktail.

Orange wood is also great for grilling.

I detect a definite orange flavor in Woodford Reserve, by the way.

06-29-2013, 21:41

bgageus

Re: Why oak barrels?

Wasmund's single Malt is smoked with cherry and apple wood, I thought they also used apple and cherry wood chips in the barrels. Worth trying;

06-30-2013, 13:54

Bourbon Boiler

Re: Why oak barrels?

I have experimented with cherry wood chips in small barrels, but the cherry effects were dwarfed by the small barrel effects.

06-30-2013, 14:33

cowdery

Re: Why oak barrels?

Wasmund burns cherry and apple wood to smoke their malt, they don't use it in aging.

06-30-2013, 14:54

sutton

Re: Why oak barrels?

Quote:

Originally Posted by cowdery

Wasmund burns cherry and apple wood to smoke their malt, they don't use it in aging.

Interesting - do the cherry/apple wood notes from the smoked malt carry over? Sort of like the distinction between Islay peat and Orkney, can you tell there is a distinct cherry or apple note in the whisky?

07-01-2013, 08:03

smokinghole

Re: Why oak barrels?

Acacia wood is used to age wines in Europe for the microoxidation contribution, and little to no.tannin from what I understand. I believe chestnut is also used in some cases. Obviously they are rarer barrels. I think balsamic vinegar is aged in all kind of barrels in the most traditional production methods.

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07-02-2013, 13:43

cowdery

Re: Why oak barrels?

Quote:

Originally Posted by sutton

Interesting - do the cherry/apple wood notes from the smoked malt carry over? Sort of like the distinction between Islay peat and Orkney, can you tell there is a distinct cherry or apple note in the whisky?